Copycat Longhorn Parmesan Crusted Chicken Recipe
This Copycat Longhorn Parmesan Crusted Chicken recipe delivers a crispy, cheesy crust with tender, juicy chicken breasts marinated in Italian dressing and topped with a flavorful parmesan-ranch mixture and provolone cheese. Finished under the broiler with a crunchy panko breadcrumb topping, it’s a perfect restaurant-inspired dish you can easily make at home.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Broiling
- Cuisine: American
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1 cup Italian salad dressing
- 2 tablespoons olive oil
Cheese and Toppings
- 1/2 cup parmesan cheese (divided)
- 1/2 cup ranch dressing
- 4 slices provolone cheese
- 1/4 cup salted butter (melted)
- 1/2 cup panko breadcrumbs
Seasonings
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional
- Parsley for garnish
Instructions
- Prepare the Chicken: Pound the chicken breasts to about ½ inch thick to ensure even cooking and tenderness.
- Marinate: Place the chicken breasts in a bowl or gallon freezer bag and pour in the Italian salad dressing. Cover and marinate for at least 30 minutes or overnight in the refrigerator for enhanced flavor and juiciness.
- Sear the Chicken: Heat 2 tablespoons of olive oil over medium-high heat in a cast iron skillet. Use tongs to remove chicken breasts from the marinade, letting excess drip off, and sear each side for 5 minutes until cooked through and lightly golden. Avoid pouring marinade into the skillet to prevent excess liquid.
- Add Cheese Mixture: In a small bowl, stir together ¼ cup parmesan cheese and all of the ranch dressing. Spread this mixture evenly over the cooked chicken breasts. Then, place one slice of provolone cheese atop each piece.
- Broil the Chicken: Transfer the skillet directly into the oven and broil on low for 3 to 5 minutes until the cheese is melted and bubbly. Keep a close eye to avoid burning as broilers vary in intensity.
- Prepare Breadcrumb Topping: While broiling, combine melted butter, panko breadcrumbs, garlic powder, salt, black pepper, and the remaining ¼ cup parmesan cheese in a bowl, mixing until evenly incorporated.
- Bread and Broil Again: Carefully remove the hot skillet from the oven. Sprinkle the breadcrumb mixture evenly over the chicken breasts. Return the skillet to the oven and broil until the breadcrumb topping turns a golden brown and crispy, about 2-3 minutes.
- Serve: Remove from oven, garnish with optional parsley if desired, and serve immediately while hot and crispy.
Notes
- For best results, do not over-marinate chicken as too much acid can toughen the meat.
- Watch the broiler carefully during both broiling steps to prevent burning the cheese or breadcrumbs.
- If you don’t have a cast iron skillet safe for broiling, transfer chicken to a broiler-safe pan after searing.
- Substitute panko breadcrumbs with gluten-free breadcrumbs for a gluten-free version.
- Leftover chicken can be reheated gently in the oven to retain crispiness.
Keywords: Parmesan Crusted Chicken, Copycat Longhorn, Broiled Chicken, Crispy Chicken Breast, Italian Dressing Chicken
